Ingredients
2cupsall-purpose flour
½tspsalt
¾cupsliced almonds
1cupunsalted buttersoftened
½cuppowdered sugar
½tspalmond extract
6tbspraspberry jamseedless
1½cupspowdered sugar
Preparation
In a mixing bowl, whisk together flour and salt. Set aside.
Add almonds to a food processor and process until finely ground to tiny bits. Set aside.
In the bowl of an electric stand mixer set with the paddle attachment, cream together butter and ½ cup powdered sugar until combined and smooth.
Mix in almond extract.
Slowly add in flour mixture and mix just until combined.
Mix in sliced almonds, folding with a spatula to combine.
Scoop dough out ½ a tablespoon at a time, then shape the dough into a ball.
Make a fairly deep indention with a finger or thumb.
Add ½ teaspoon of the jam in the center, then scoop out another ½ tablespoon of cookie dough to cover the jam.
Gently bring some of the dough down on the sides to seal the dough ball.
Transfer to a plate.
Repeat with the remaining dough.
Transfer dough balls to refrigerator then chill 1 hour and 30 minutes.
Preheat oven to 375 degrees F during last 15 minutes of chilling.
Transfer cookies to a baking sheet spacing them 2-inches apart.
Bake in preheated oven until set, about 11 to 13 minutes.
Remove from oven and allow to cool several minutes.
Pour the remaining 1½ cups powdered sugar into a small mixing bowl.
Lightly coat the warm cookies by carefully rolling them in the powdered sugar.
Transfer them to a wire rack to cool completely.
Roll once more in powdered sugar for the final coating.
Serve, and enjoy!
